In a glass bowl, whisk together egg yolk and dry ingredients.

Combine lemon juice and vinegar in a separate bowl. Thoroughly whisk half of the the lemon mixture into the yolk mixture.

Start whisking briskly, then add the oil a few drops at a time until the liquid thickens and lightens. Then, increase the oil flow to a thin, constant stream.

Once half of the oil is in add the rest of the lemon juice mixture. Continue whisking until all of the oil is incorporated.

Leave at room temperature for 1 to 2 hours - then refrigerate for up to 1 week. Makes 9 ounces (36 servings of 7 grams).